Our best recipe for Pak Choi - Bouillabaisse
Whilst there are endless Asian-inspired recipes for pak choi, we wanted to try something a little different for this week’s leafy greens…!
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
350 g Pak Choi
1 Onion (finely chopped)
1 tsp Fennel seeds
2 Bay leaves
a pinch of Saffron
6 Potatoes (cut in 3)
1 tinned plum tomatoes
2 Garlic cloves (crushed)
4 Eggs
Dried orange peel (1 piece)
1 tsp Paprika
extra virgin olive oil
white wine (a small glass, optional)
Salt & pepper
Recipe:
- In a saucepan add the olive oil, fennel seeds, orange peel and bay leaves. Cook on low heat for a few minutes.
- Add the paprika, onion and garlic. Cook for 5 minutes. Then deglaze with white wine - optional, you can use vegetable stock instead. Burn off the alcohol for a couple of minutes.
- Add the potatoes, saffron and tomatoes. Add water to cover all the potatoes if needed.
- Cover the pan with a lid. Bring to the boil then simmer over low heat for about 20-30 minutes.
- Cut each pak choi in four pieces (lenghways) and when the potatoes are cooked add them to the pan. Cook for a few extra minutes and season to taste.
- Crack the eggs, and keep them in separate bowls - try to not break the yolk. Add the eggs into the bouillabaisse, cover with the lid and poach for a few minutes over low heat, until the white is cooked.
